Cream together:

• 1 cup melted coconut butter (or regular butter if you prefer), and 4 squares melted bitter chocolate
• 2 cups dark brown sugar (Side note about replacement: Each square is ¼ oz so that’s 1 oz of unsweetened chocolate. 1 square unsweetened chocolate = 3 Tablespoons cocoa powder and 1 Tablespoon shortening)

Add:

• 4 lightly whisked eggs
• 2 tsp. vanilla extract
• 1 tsp. chicaoji sauce

 

Stir in:

• 1 1/3 cups almond flour (or wheat)
• mixed chopped nuts of your choosing (as many as you’d like)

Put in a 9″x 13″ greased pan, bake at 325° until sides pull away from the pan (about 25 minutes). Do not overbake, and test with a toothpick at about 18-20 minutes as all ovens are different, and it varies with using a glass or metal baking pan.

For extra chocolaty goodness (aka gooeyness 🙂 I like to sprinkle chocolate chips and nut chips on top once out of the oven as well,… OR if you’re a real chicaoji fan, melt those chocolate chips in a pan and add about another 1/2 tsp of that most wonderful sauce! YÜÜÜMEEE